| Issue |
OCL
Volume 12, Number 5-6, Septembre-Décembre 2005
|
|
|---|---|---|
| Page(s) | 439 - 446 | |
| Section | Fondamental | |
| DOI | https://doi.org/10.1051/ocl.2005.0439 | |
| Published online | 15 September 2005 | |
La matière grasse du lait de dromadaire : composition, microstructure et polymorphisme. Une revue
1
Unité d’analyse alimentaire, ENIS, BPW
3038
Sfax, Tunisie
2
UMR 1253 Science et Technologie du Lait et de l’Oeuf, INRA – Agrocampus, Equipe Biochimie & Physicochimie, 65 rue de Saint-Brieuc. 35042
Rennes Cedex, France
3
UMR 8612 du CNRS, Equipe Physico-Chimie des Systèmes Polyphasés, 5 rue J.B. Clément, 92296
Châtenay-Malabry, France
Received:
20
April
2005
Accepted:
4
December
2005
In camel milk, fat, that represents about 3.6% of the composition, is dispersed in the form of globules, enveloped in a membrane, derived from the secreting cell and constituted by phospholipidprotein complexes. This review examines the present state of knowledge of the dromedary milk fat. The topics dealt with are : composition (fatty acids and triacylglycerols), microstructure, fat globule size distribution and polymorphism (thermal and structural properties).
Key words: camel milk fat / fat globule / composition / MEB / DSC / X-ray diffraction
© John Libbey Eurotext 2005
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